This post may contain affiliate links. Please read our disclosure policy.

Skillet Buttermilk Cornbread has a buttery crispy edge, just the right amount of sweetness, and is filled with fresh or frozen corn kernels. Cooking cornbread in a skillet allows you to create a sweet, crunchy, buttery crust.

homemade skillet buttermilk cornbread slice on plate
Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

Why this recipe works:

  • Cast iron skillet: Adding the cornbread batter to a screaming hot cast iron skillet covered in melted butter creates the most flavorful, crunchy, buttery crust on the bottom and sides.
  • Texture: Whole corn kernels add moisture and sweetness. This, combined with the grittiness added by the cornmeal, creates a wonderful contrast.
  • Perfectly sweet: Just the right amount of sugar is added to make the cornbread sweet enough on it’s own and not overly sweet if honey is added later.

Ingredients needed to make skillet cornbread:

  • Butter: I use unsalted but with most recipes so that I can control the amount of salt in the recipe. If you use salted butter, you may want to omit or reduce the amount of salt in the recipe. Be sure the butter is softened. Additional butter is added to the pan prior to cooking.
  • Sugar: Any kind of granulated sugar works.
  • Cornmeal: I prefer medium grind. You can also replace some with corn flour for a smoother texture. Likewise you can replace some with course grind, or polenta, if you prefer a gritty texture in your cornbread.
  • Flour: Just standard all-purpose flour.
  • Baking powder: Cornbread uses a lot. Make sure it’s fresh so that you get a good rise.
  • Salt: I always cook with kosher salt.
  • Eggs: Large in size. I always keep my eggs at room temperature when baking.
  • Buttermilk: You can use whole milk as a substitute in this cornbread recipe. Likewise, if you don’t have buttermilk, you can make your own by adding fresh lemon juice to milk and allowing it to sit for at least 15 minutes.
  • Corn: You’ll want to choose sweet corn kernels. Fresh corn tastes great in this recipe, especially if you “milk” the ear with the blade of your knife. If using frozen, like I did, be sure to thaw them before adding to the batter.
ingredients to make homemade cornbread

How to make this buttermilk cornbread recipe:

  1. Separate: Not including the butter and sugar, you’ll want to combine all of the wet and dry ingredients separately.
  2. Cream: In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar. Scrape the sides of the bowl.
  3. Mix: Add the wet ingredients to the creamed butter mixture. Scrape the bowl, and then mix in the dry ingredients.
  4. Melt: Either place the cast iron skillet in the preheated oven or place on the stove. Melt the butter and cover the bottom and sides of the pan.
  5. Pour: Add the batter to the hot pan.
  6. Bake: Place the cast iron skillet in the preheated oven. Bake at 400°F for about 10 minutes and then reduce the heat to 300°F for another 30 minutes or so. Remove the cornbread from the oven when the top is a deep golden brown.

Cooking tips for perfect results:

  • Frozen vs. Fresh Corn: If using frozen, be sure to thaw fully before incorporating into the cornbread batter to ensure even cooking. If using fresh corn, use a knife to separate them from the cob and be sure to scrape the cob with the knife to also include any liquid.
  • Buttermilk substitution: Don’t have buttermilk? You can easily use milk (whole milk recommended) in lieu of the buttermilk in this recipe. You can also make a buttermilk substitute by adding a tablespoon of lemon juice to whole milk and letting it sit for at least 15 minutes before adding to the batter.
  • Slicing: If you want pretty slices, you’ll have to wait until the cornbread has cooled. If you try to remove hot cornbread from the pan, it will likely fall apart.
  • Storage: Store leftover cornbread in an air tight container in the refrigerator. Should keep for at least 3-5 days.
  • Reheating: Warm cornbread is the best. To reheat, place in microwave at 50% power in one minute increments. Likewise, you can reheat in a toaster oven or the main oven. You’ll just want to place the cornbread in a dish or on foil to prevent crumbs from falling.
  • Skillet size: A 10″ skillet will produce thick cornbread and will take longer to cook. This recipe can also be made in a 12″ skillet with a reduced cooking time.
skillet cornbread with slice taken out

Favorite recipes to serve with cornbread:

cornbread on plate with jar of honey on side

Pin this now to save it for later

Pin It

Skillet Buttermilk Cornbread

Prep15 minutes
Cook40 minutes
Total55 minutes
Servings 12 servings
Skillet Buttermilk Cornbread has a buttery crispy edge, just the right amount of sweetness, and is filled with fresh or frozen corn kernals.

Ingredients 

  • 1/2 cup unsalted butter softened
  • 1/3 cup granulated sugar
  • 1 2/3 cups medium grind cornmeal
  • 1 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs room temperature, slightly beaten
  • 1 1/2 cup buttermilk
  • 2 cups corn fresh or thawed frozen (about 12 ounces)
  • 2 tablespoons butter for greasing skillet
Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat oven to 400 °F.
  • Using a stand mixer, cream butter and sugar together on medium high speed until light and fluffy, about 2-3 minutes. Scrape sides.
    creamed butter and sugar in stand mixer bowl
  • In a medium sized bowl, combine cornmeal, flour, baking powder, and salt. In a separate bowl, combine eggs and buttermilk. Add wet ingredients to the butter and sugar mixture and mix just until combined. Scrape sides. Add dry ingredients and mix until combined.
    cornbread batter with spoon
  • Using a 10" skillet for thick cornbread or 12" skillet for thinner cornbread, add 2 tablespoons of butter and heat pan in preheated oven or on stove over medium high heat until the butter is melted and the pan is hot. Spread butter around the bottom and up the sides. Immediately pour batter into skillet and place in preheated oven. Cook for 10 minutes in 400 °F oven. Then, without opening the door, reduce oven temperature to 300 °F and continue cooking for 30 minutes (cooking time will be less if using larger 12" skillet). Remove from oven when cake tester inserted into the middle comes out clean and the top is golden brown.
    skillet buttermilk cornbread in pan
  • Allow to cool slightly in pan before slicing. Cornbread will slice better if it has fully cooled.

Notes

  • Frozen vs. Fresh Corn: If using frozen, be sure to thaw fully before incorporating into the cornbread batter to ensure even cooking. If using fresh corn, use a knife to separate them from the cob and be sure to scrape the cob with the knife to also include any liquid.
  • Buttermilk substitution: Don’t have buttermilk? You can easily use milk (whole milk recommended) in lieu of the buttermilk in this recipe. You can also make a buttermilk substitute by adding a tablespoon of lemon juice to whole milk and letting it sit for at least 15 minutes before adding to the batter.
  • Slicing: If you want pretty slices, you’ll have to wait until the cornbread has cooled. If you try to remove hot cornbread from the pan, it will likely fall apart.
  • Storage: Store leftover cornbread in an air tight container in the refrigerator. Should keep for at least 3-5 days.
  • Reheating: Warm cornbread is the best. To reheat, place in microwave at 50% power in one minute increments. Likewise, you can reheat in a toaster oven or the main oven. You’ll just want to place the cornbread in a dish or on foil to prevent crumbs from falling.
  • Skillet size: A 10″ skillet will produce thick cornbread and will take longer to cook. This recipe can also be made in a 12″ skillet with a reduced cooking time.

Nutrition

Calories: 285kcal, Carbohydrates: 37g, Protein: 6g, Fat: 13g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 161mg, Potassium: 328mg, Fiber: 3g, Sugar: 9g, Vitamin A: 457IU, Vitamin C: 1mg, Calcium: 104mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

You May Also Like

5 from 5 votes (1 rating without comment)

Leave a comment

Ask a question or leave a comment. I'm happy to help in any way and I love hearing what you think about the recipe. Be sure to leave a rating!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 Comments

  1. 5 stars
    Love that there’s actual corn in this recipe. It made for a delicious texture – so perfect alongside a bowl of chili!